Barley for Food and Health: Science, Technology, and Products

220 BARLEY FOODS: SELECTED TRADITIONAL BARLEY RECIPES
1 tsp baking soda
1
tsp salt
4
1
4
tsp cream of tartar
Buttermilk (about 3 4 cup)
Place the dry ingredients in a bowl. Stir in the buttermilk, sufficient to make
a soft dough. Roll out lightly on a floured board to 1 2-inch thickness. Cut into
rounds and bake on a hot griddle until lightly brown on both sides. These are
best eaten warm, with butter and jam or marmalade.
Scotch Broth
Scotch broth really means barley broth, and has a long history in Great Britain.
Lamb or beef was used originally, together with available garden vegetables.
Samuel Johnson, the eighteenth-century lexicographer and poet, was reported to
have eaten Scotch broth when he visited James Boswell in Aberdeen in 1786.
“Dr. Johnson ate several plates of broth with barley and peas, and seemed very
fond of the dish. I said ‘You never ate it before?’ Dr. Johnson—‘No, sir, but I
don’t care how soon I eat it again’” (Boswell 1786).
1
2
lb boneless lamb meat, diced
1 tsp salt
6 cups water
1 leek, chopped
1 carrot, diced
1 turnip, diced
2 cups cabbage, sliced
1
3
1
2
cup green split peas
cup pearled barley
Place the meat in a pot with the water and salt. Bring to a boil and simmer
1 hour. Add the vegetables, peas, and barley. Simmer for an additional hour.
Season to taste with pepper, additional salt, and other herbs, as desired.
Barley Water
Barley water has been known in history as a therapeutic aid for various ailments
as well as for prevention of heat exhaustion and dehydration. Caution should be
used in infant feeding to ensure that milk or formula is not limited, depriving
infants of needed calories, protein, and other nutrients.
1
2
cup barley (hulless or pearled)
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